not sure if these photos will show up well enough to make any good judgments, but they attempt to show the development of dough in the SP5. What i'm hoping for is opinions as to when you would pull the plug. i'm on 6 min, that seems to be the sweet spot. i like about 42 hours total at 63deg for fermentation. mostly in balls - either 4 or 10 hours bulk depending on how late it gets.
first photo shows incorporated dough after about a 1 min mix. second after a 25 min rest, then one per min. Larry goes further, i couldn't keep mixing after 7, i thought it was too much. the dough never gets totally smooth. what do you think?